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Blueberry Muffins
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Blueberry Muffins

Moist and fluffy blueberry muffins bursting with juicy berries and a hint of vanilla. This easy recipe uses simple ingredients and comes together quickly, perfect for breakfast or a snack.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Blueberry, Easy, Muffins, Quick, Vanilla
Servings: 12 servings

Ingredients

  • 1 1/2 cups all-purpose flour 190g
  • 3/4 cup granulated sugar 150g
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil 80ml
  • 1 large egg
  • 1/3 - 1/2 cup milk 80-120ml, dairy or any plant-based milk
  • 1 teaspoon pure vanilla extract
  • 1 cup blueberries 150g, fresh or frozen
  • 2 tablespoons coarse sugar optional, for topping

Instructions

  • Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease it with oil or non-stick spray to prevent sticking.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute the leavening agent and salt.
  • In a separate medium bowl, whisk together the vegetable oil, egg, vanilla extract, and 1/3 cup of milk. Add more milk if needed to reach the right consistency.
  • Pour the wet ingredients into the dry ingredients and gently fold using a spatula or wooden spoon until just combined; the batter should be slightly lumpy.
  • Gently fold the blueberries into the batter. If using frozen berries, fold them in while still frozen to avoid color bleeding.
  • Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the tops with coarse sugar if desired.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
  • Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Spatula

Notes

Don’t overmix the batter to avoid tough muffins. Use fresh or frozen blueberries, folding frozen berries in while still frozen. Adjust milk quantity for batter consistency. Room temperature ingredients help with even baking. Customize toppings with nuts, oats, or streusel. Store muffins in an airtight container at room temperature up to 2 days or freeze up to 3 months.